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Документ Influence of pumpkin cellulose on conformational transformations in dough and bread from wheat flour(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, Vira; Shevchenko, OleksandrThe aim of the present study was to determine the effect of pumpkin cellulose addition to wheat flour on conformational transformations in the structure of dough and bread. The granulometric composition, functional and technological properties, and amino acid composition of pumpkin cellulose were compared with those of premium grade wheat flour. The influence of pumpkin cellulose in combination with phospholipids on conformational transformations in the structure of dough and bread was studied by method of infrared spectroscopy in the range of near-infrared regions. It was found that 96% of the particles of wheat flour of the premium grade passed through a sieve with holes of 132 microns, the remaining 4% – through a sieve with holes of 260 microns. Pumpkin cellulose was much coarser, because all 100% of its particles remained on a sieve (hole size 670 microns). Moisture binding capacity of pumpkin cellulose was 3.6 times higher, and moisture retaining capacity was 2.8 times higher than of wheat flour due to the presence of a significant amount of fibers. The amino acid score of lysine (the limiting amino acid in wheat flour) was 0.44. The amino acid score of methionine (the limiting amino acid in pumpkin cellulose) was 3.16, and the amino acid score of lysine was much higher than in wheat flour 3.49. Partial replacement of wheat flour with pumpkin cellulose (5–15%) increased this indicator for lysine by 6.5–15.2%. It was found that infrared spectra of dough samples after kneading (control sample and sample with the partially flour replacement by pumpkin cellulose) practically overlapped throughout the range of wavelengths. During the fermentation process conformational changes of functional groups occurred intensively as well as changes in structural and mechanical properties. The dough ball of the control sample thinned faster. Shape-retaining ability improved with increasing replacement percentage of wheat flour with pumpkin cellulose. The partial replacement of wheat flour with pumpkin cellulose enhanced the biological value of bread and changed the structural and mechanical properties improving shape-retaining ability of dough but decreasing dimensional stability of bread.Документ Dynamics of springy systems of packaging lines for food products(2021) Sokolenko, Anatoly; Shevchenko, Oleksandr; Stepanets, Oleg; But, Serhiy; Shevchenko, AnastasiiaThe purpose of the study was to develop mathematical models and proposals for improving the technology and equipment for the supply of roll packaging materials. The analysis of features of systems for transportation of packing materials, dynamics of transient processes, research methods concerning movements of rolled materials, features of loadings in systems of cyclic action with springy elements are resulted in the article. It is shown that the modern theoretical basis of synthesis of technological machines on the basis of use of film rolled materials combines possibilities of the account of technological requirements, indicators of high productivity, neighborhood conditions, restriction of power parameters. Mathematical formalizations concerning the ratios of force factors in systems of transportation of loads of cyclic action at the levels of external force actions, generated friction forces, geometrical, kinematic and dynamic parameters were obtained. Mathematical models concerning runaway modes and estimation of stiffness of springy bonds, on the basis of film materials, methods of estimation of system parameters were offered. Synchronized combination of operations, the use of optimal laws of movement of working bodies, limitation of dynamic loads was carried to the positive directions of creating efficient technological machines and lines. It is proposed to determine the ratio of the run-out time of rolls of variable mass by the ratio of the squares of the initial and final radii. The solution of the problem of kinetic energy recovery in systems of periodic action is simultaneously connected with the restriction of the non-uniformity of the drive of machines.Документ Trends and expected benefits of the breaking edge food technologies in 2021–2030(2021) Ivanov, Volodymyr M.; Shevchenko, Oleksandr; Marynin, Andriy; Stabnikov, Victor; Stabnikova, Elena; Gubenia, Oleksii; Shevchenko, Anastasiia; Gavva, Oleksandr M.; Salyuk, AnatolyThe review considered the major trends in the world development of new food processing technologies in 2021–2030: more strict regulations of food safety including QPCR and DNA-sequencing detection of emerging food-borne pathogens, comprehensive control of minor chemical pollutants of food; production of functional food including food for babies, children, pregnant women, elderly, for sport activities, military food, meals ready-to-eat, microelements-enriched food, nutraceuticals, and clinical food; emerging environmentally-friendly and energy-saving food processing; biotechnological food processing using enzymes proteinases, glutamine transferases, galactosidases, enzymes, microbial metabolites, and new sources of food such as insects and artificial meat; personalization of food processing and distribution including adaptation of the food processing to the nutritional needs of different customer groups.Документ Phase transitions in food production technologies(2020) Sokolenko, Anatoly; Shevchenko, Oleksandr; Vasylkivskyi, Kostyantyn; Koval, Olga; Maksymenko, Iryna; Shevchenko, AnastasiiaThe paper deals with information about the general state of technologies for the utilization of secondary energy resources and environmental resources.The analysis of isoenthalpy drying processes led to the conclusion that it is expedient to keep the total potential of the vapor-gas mixture in closed circuit, but with the feature that the drying potential of the medium will be renewable.Документ Modeling and synthesis of systems of intensive mass exchange(2019) Sokolenko, Anatoly; Shevchenko, Oleksandr; Vasylkivskyi, Kostyantyn; Boiko, Oleksii; Shevchenko, AnastasiiaThe paper analyzes the physical basis of methods and ways of intensification of processes in liquid and gas-liquid systems and phenomenological generalizations based on known laws of nature with mathematical formalization of relationships between geometric, kinematic and hydrodynamic parameters. The study shows the possibility of synthesis of inertial fields due to the variable geometric parameters of pipelines, namely, the cross-sectional area, and due to the alternation of curvilinear and straight sections and trajectories of variable curvature.Документ Limitation of dynamic power parameters in transitional processes(2020) Sokolenko, Anatoly; Shevchenko, Oleksandr; Stepanets, Oleg; Romanchenko, Natalia; Shevchenko, AnastasiiaThe article is devoted to the analysis of the prospects of the complex use of the accumulated potential energy on the example of a mechanism for lifting, horizontal movement and loading of cargoes, for example, in transport container with limitation of dynamic loads. On the basis of the analysis of the peculiarities of the shock loads in two-mass systems, the possibility of using the rigidity of the springy pendant as a variable factor to achieve the given relations between static and dynamic loads during their course in the gravitational field was determined.